Wednesday, October 03, 2007

Yeast-risen pancakes with quail egg & asparagus

There are a couple of girlie Hollywood movies adopted from British books that I found very cute, like Bridget Jone's Diary (from the novel of the same name) and The Wedding Date (from "Asking for Trouble" by Elizabeth Young). I'm thinking, will the popular "Shopaholic" series (by SophieKinsella) have a chance to hit the silver screen as well? Before it happens, I've already seen an irresistible impulse hitting me, this time wasn't about handbags or fancy place mats, but quail egg. I was at a supermarket's check-out, holding a box of quail eggs (2 dozens). While I was wondering if that was too much, a trendy and young lady came after me, awaiting to pay her 3 boxes of quail eggs (72 nos!!!). I checked her over from head to toe ... you know I'm nosy, she didn't look like having an army to feed. Mmm... maybe she want to make a mosaic artwork or something - dotting these little cuties onto a hot mountain of coarse salt ... well, I don't make this part up, such a "mosaic" was used to be seen at food vendors back to my home country. Maybe, I should make one mosaic center-piece too... a dinner party could always be arranged later. Or maybe, I could also look that trendy and young if I was holding 72 quail eggs? Or maybe... why I needed a reason for? Quail eggs are just cheap and delicious! Finally, the cashier ringed up two euros times 3...

Now you know why I had so many "odds and bites" that needed to get rid of before my trip last week. But no regret, they are delicious! And they remind me a lot about my childhood. Our ma-ma used to make (hard-boiled) them as often as moms these days making pop-corn.

I particularly like to talk about the pancake. The leavening agent is yeast instead of the popular baking powder, so it will yield bread-alike aroma and texture. Just like bread, these pancakes can go savory, or sweet, or plain. I like mine savory ... and complex; therefore my batter consists of whole grain flour and poppy seeds. After the cakes are made, topped with sour cream and chives, dotted with hard-boiled quail egg and blanched asparagus. It is a nutritional and nostalgic meal to me.

In a small pot, slowly warm up the milk and butter. Until the butter all melts, turn off the heat and wait until the liquid be lukewarm. Dissolve the yeast in the liquid for 5 minutes. Then whisk in the (chicken) eggs.

Well-combine the yeast mixture with the two flours, poppy seeds and sugar. Cover, ferment the mixture in room temperature for an hour. After that, deflate it and stir again, now you are ready to make the pancake. The procedure is the same as ordinary pancake's: pre-heat a non-stick skillet, brush a bit of oil/butter, pour spoonfuls of batter in, cook both sides until golden brown. Cover the cooked cakes with a tea towel while you proceeding the rest of batter and the following steps.

To cook the eggs - place the eggs in a small pot, fill up with water. Once the water boils, turn the heat off and let the eggs sit for 3 minutes. Drain, then rinse with cold water, peel the shell and halve the eggs.

To blanche the asparagus - bring a pot of water to boil, add a pinch of salt and a bit of oil, place the asparagus in for a couple minutes. Drain, until it cools to touch, slice.

To assemble: stake up three pancakes, drop a big spoonful of sour cream on top, sprinkle some chopped chives, dot a halved egg, stick some slices of asparagus around. Salt and pepper to taste.

These look fantastic. I had a quail egg urge the other day, and finding I could only buy them in a box of eighteen, struggled to find ways of using them up. If only I'd had your great idea of yeasty pancakes! I've never heard of them before (and they'd make a change from blinis, which is what I resorted to in the end).

I'm so glad that this blog is back in action. It's one of my favourite sources for foody tips!

Hi gattina - I'm used to calling these little yeasted goodies blinis. They are made with many different flours from buckwheat to quinoa! Tastes divine. Love your post and your recipe. Can't wait to try it as usual!

My favorite blinis is like yours but just using a little hard boiled chicken egg and a dollop of caviar (cheap stuff)!

Quail eggs must be something very popular in Asian culture. I ate a lot of those when I was kid, too!

And I love yeast pancakes. I think they have a very unique texture, which is very satisfying! And so funny, we must have similar palates. I like to combine wholemeal flour pastries with poppy seeds, too! :D

Kalyn, oh I'm really flattered... you know only 50% from photography, Photoshop does the rest :)

Sabrina, quail eggs are sold at supermarkets and neighboor open markets, very easy to get in here. Is it the same in Sweden?

Chris, I've looked up my box and seen it didn't go expire for another month (is yours the same case?). When I was a kid I could pop in half dozen quail eggs in one go. Now I'm a bit more cautious about cholestrol in-take; will take some of the yolks out... so that I can finish one box in 2 days.

Oh Rosa sweetie, thanks for your sweet words!

Blue Zebra, caviar! An excellent idea!!! And thanks for telling me about blinis *kiss* The magazine also called it blinis, but I didn't have enough time to search more background about this little goodies, so for now just call it pancake for safe. Will look it up again later.

Actually, asparagus with (hard) boiled eggs is a typical 'Belgian' dish. Just use melted butter with some crumbled hard boiled eggs to go with the (white) asparagus. Some parsley on top and that's it. Delicious indeed.

Lydia, many ingredients (asian or not) I haven't tried as well due to a feeling of resistence or just probably no reason at all. Now these eggs at least look "civilized" at stores, used to be stuck with bird's feathers or even poos, those were the days found at open market :)

Kate, thank you so much for your sweet words :)

Maninas, thanks for your compliment, and your visit!

Paul, thanks for telling me about that, I can imagine how simple yet delicious of this combo. For asparagus, green or white, I love them all :)

Mallow, thanks for your visit!

jyothsna, long time no "see" my ol' chap! Thanks for your regards, we're still adjusting, but so far so good :)

Jolene, oh HIiiiiiiiiiiiiiiiii (jumping with joy!). Anything going on at any forum thingy? Gina or Jo? Or anything new? when you have time please update me :) Miss you too!

Cynthia, for me I feel quail egg and chicken's pretty much the same, in term of flavor and texture (adjust the cooking time). Actally, quail egg has a lighter taste to me.But for the bird itself, I find quail tastes more close to turkey.Thanks for telling me about CLICK, will go and check it out *hug* :)

Good heavens! You are gifting us with such fabulous posts. And pancakes with yeast are marvelous--it's a shame people (including me) don't do them more often. Quail eggs are quite rare here--too bad for us!